Vietnamese Crispy Pancakes with Thai Ajard dipping sauce

#Vietnamese Crispy #Pancakes with Thai Ajard dipping sauce
With credit to Yui Miles.....These pancakes are so delicious, they are so crispy. Perfect for anyone gluten intolerance because they are made with rice flour and creamy coconut milk.

I hold my hands up right now, this is not my recipe, its Yui Miles recipe to be honest. Yui and I were on Channel 4’s Beat the Chef TV Cooking show, where, Yes we both did beat our Chefs, significantly (quote from Andi Oliver, Host). So after becoming IG friends we met up and went for a lovely meal at Bambu, a Vietnamese restaurant in Colchester. We had this as part of our delicious meal we shared.

Subsequently, I loved it so much, I asked Yui to teach me the recipe, which she did via a Live Instagram Cook.

So I am recreating this recipe for a reason. Its Chinese New Year on Saturday, or Luna New Year. I am going into BBC Radio Derby to cook for them live to talk about this recipe and also my Haggis bites, because it is also Burns Night in the UK on Saturday too. (He’s a esteemed Poet from Scotland, from the 1800’s, where traditional recipes are cooked in honour to celebrate him).

This recipe can easily be adapted for vegetarians and vegans, in fact I will be making a version with Chestnut mushrooms, and the rest of the other ingredients too!

Sorry for the Long story. A big thank you to my lovely Yui Miles for all her inspiration, caring, and many laughs too!

Recipe By Emilys Home Cooked Kitchen

  • 1 cup rice flour
  • 2 tbsp corn flour
  • 1 tbsp turmeric
  • 1 tin coconut milk
  • 1 pinch salt
  • 1/2 cup water
  • 2-3 tbsp cooking oil
  • 1 cup sliced cooked chicken / prawns / mushrooms
  • 2 handfuls Asian style stir fry mix salad i.e. bean sprouts, cabbage, peppers etc
  • 1-2 baby gem lettuce

Ajard Dipping Sauce

  • 1/2 cup diced red onion
  • 1/2 cup diced deseeded cucumber
  • 2 tbsp finely chopped big red chilli
  • 3 tbsp rice vinegar
  • 4 tbsp white sugar
  • 2-3 tbsp water boiling

Place the flour, turmeric and coconut milk, salt, corn flour and water into a large bowl.

Take and whisk and whisk thoroughly until all lumps have gone, leave to settle for 20 minutes or so.

Pour the oil into a medium pan on a medium high heat a tablespoon at a time and ladle in the pancake mixture, it needs to be fairly thin, next add the chicken or prawns to half of the pancake, leaving the other half free. Then the stir fry mixture.
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce,

Once it is cooking add a lid to the frying pan it helps speed up the cooking process. You need to be patience its takes a good 4 minutes or so it can be longer. When the pancake mixture is starting to crisp around the edges and it is cooked through the middle, simply turn over the empty side of the pancake over and serve, it should be crispy and brown on the outside.

For the Sauce, chop the veggies, I didn’t have red onion here so I used a sweet white onion.

Now place in a bowl, boil the kettle and add the few tablespoons of boiling water, making sure all the sugar is dissolved, add the salt and mix too. If you want you can heat this up in a pan. But add the cucumber at the end once the mixture has cooled.

Serve! So you take a lettuce cup, then tear of some of the crispy pancake and wrap it in the lettuce leaf, you then pour some of the sauce on top, and pop it in your mouth! Delicious.


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